초록 ▼

High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and ha

High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

대표청구항 ▼

A dry vegetable protein isolate useful for preparing imitation cheese products, said isolate characterized as: (a) having an NSI of at least 90, (b) substantially free from vegetable protein hydrolyzates, (c) forming an insoluble gel when dissolved in water at a 15% by weight protein isolate concent

A dry vegetable protein isolate useful for preparing imitation cheese products, said isolate characterized as: (a) having an NSI of at least 90, (b) substantially free from vegetable protein hydrolyzates, (c) forming an insoluble gel when dissolved in water at a 15% by weight protein isolate concentration and heated to 85°C. for 30 minutes, and (d) yielding an aqueous isolate solution viscosity of less than 100,000 cps when reconstituted with water at 22°C. and a 15% by weight (d.s.b.) isolate concentration.